Crock Pot Chicken Pot Pie

 Crock Pot Chicken Pot Pie Slow Cooker

Ingredients

• 2 lbs (900 g) boneless, skinless chicken breasts
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 2 cans (10.5 oz each) cream of chicken soup
• 1 cup chicken broth
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1/2 cup heavy cream (optional but makes it creamier)
• 1 can refrigerated biscuit dough (for topping)
• Fresh parsley (optional garnish)

Instructions

1. Add ingredients to crock pot
   Place chicken, onion, garlic, and frozen vegetables in the slow cooker.
2. Mix sauce
   In a bowl, whisk together cream of chicken soup, chicken broth, thyme, pepper, and salt. Pour over everything.
3. Cook
   Cover and cook:
   • LOW: 6–7 hours
   • HIGH: 3–4 hours
     until chicken is tender.
4. Shred chicken
   Remove chicken, shred it with forks, then return it to the pot.
5. Make it creamy
   Stir in heavy cream (optional) for a richer texture.
6. Add biscuits
   Cut biscuit dough into pieces, place on top, cover, and cook on HIGH for 45–60 minutes until golden and cooked through.

 Serve

Let it sit 5–10 minutes before serving so it thickens. Enjoy warm and creamy like a classic chicken pot pie—but way easier.